Skinny Baked Spinach and Artichoke Dip.
I absolutely salivate over spinach and artichoke dip whenever I go out to a restaurant and see it on the menu. It is one of the tastiest, creamiest, garlicky-est (yup, just made that a word), and yet most fattening appetizers you could possible imagine eating. I love every moment of devouring it as though it will be my last meal, sometimes even mopping up the last traces of it from the bowl with a piece of bread… But my goodness, I hate the way I feel after I eat it.
It’s usually SO heavy, so full of fat and salt, and made with ingredients like cream cheese, sour cream, and mayonnaise. These are things I should not be putting into my body on a regular basis. I was pretty positive that there was no possibility of me ever finding or making a healthy version of the popular appetizer, but by golly, I did it! I’ve created a recipe a creamy savory delicious appetizer that is actually good for you!
Not only is this version healthier, it is actually literally healthy. Packed with protein, low on carbs, far far lower in sodium, and full of vitamins from artichokes, spinach, and garlic… Replace any form of chip with raw vegetables (celery works most excellently with this), and you could sit and eat the entire bowl for lunch and not feel guilty! For the serving option I used in the photos, I used Root Vegetable Chips and some Blue Corn Chips (honestly, I used them for their beautiful colors.. but they do taste amazing as well). I also garnished the dish with about a tablespoon of very finely shredded Asiago, but it is not a necessary addition. I’m definitely taking this to my next party… I’ll say nothing about it’s healthiness and see if anyone even notices that difference!
Skinny Baked Spinach and Artichoke Dip
Ingredients:
- 1/2 Cup Low Fat Cottage Cheese
- 1/2 Cup 0% Plain Greek Yogurt
- 4 Cooked Artichoke Hearts (canned or bottled in oil), chopped
- 3 Garlic Cloves, Minced
- 1 Cup Whole Leaf Spinach, Shredded
- 1/4 tsp. Onion Powder
- 1/4 tsp. Fresh Cracked Black Pepper
- 1/4 tsp. Sea Salt
Preheat oven to 350°.
In a non-stick skillet over medium heat, mix together spinach, artichokes (remove from oil), garlic, and onion powder and cook, stirring constantly for 8-10 minutes until garlic is fragrant and spinach is wilted.
In an oven-safe bowl or dish, mix together salt pepper, cottage cheese and Greek yogurt with a fork or spoon until well blended. Add spinach mixture to the creamy mixture and stir well. Remember, this only makes about 2 cups of dip, so a cereal-sized bowl will probably work fine (and doubling the recipe is of course an option)
Place it in the oven for 20 minutes.
Remove dish from oven, garnish it with some asiago cheese, and serve it hot with raw veggies or chips and enjoy!
- ½ Cup Low Fat Cottage Cheese
- ½ Cup 0% Plain Greek Yogurt
- 4 Cooked Artichoke Hearts (canned or bottled in oil), chopped
- 3 Garlic Cloves, Minced
- 1 Cup Whole Leaf Spinach, Shredded
- ¼ tsp. Onion Powder
- ¼ tsp. Fresh Cracked Black Pepper
- ¼ tsp. Sea Salt
- Preheat oven to 350°.
- In a non-stick skillet over medium heat, mix together spinach, artichokes (remove from oil), garlic, and onion powder and cook, stirring constantly for 8-10 minutes until garlic is fragrant and spinach is wilted.
- In an oven-safe bowl or dish, mix together salt pepper, cottage cheese and Greek yogurt with a fork or spoon until well blended. Add spinach mixture to the creamy mixture and stir well. Remember, this only makes about 2 cups of dip, so a cereal-sized bowl will probably work fine (and doubling the recipe is of course an option)
- Place it in the oven for 20 minutes.
- Remove dish from oven, garnish it with some asiago cheese, and serve it hot with raw veggies or chips and enjoy!
